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Stuffed Strawberry Cheesecake Cookies with Brown Butter

Stuffed Strawberry Cheesecake Cookies with Brown Butter Bliss

These Stuffed Strawberry Cheesecake Cookies with Brown Butter offer a delightful fusion of cheesecake and soft cookies, creating a nostalgic treat.
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Prep Time 30 minutes
Cook Time 12 minutes
Freezing Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 ounces cream cheese Use full-fat brick-style for rich filling
  • 1/4 cup granulated white sugar Adds sweetness
  • 1 teaspoon vanilla extract Opt for quality extract
For the Strawberry Jam
  • 1 cup fresh strawberries Essential for a vibrant jam
  • 1/4 cup granulated white sugar Helps in sweetening and thickening
For the Cookie Dough
  • 2 cups all-purpose flour Provides structure
  • 1/2 teaspoon baking powder Fresh leavening agent for fluffiness
  • 1/4 teaspoon baking soda Fresh leavening agent for fluffiness
  • 1 pinch salt Enhances flavor
  • 1/2 cup unsalted butter Use softened butter
  • 1 large egg At room temperature for mixing
  • 3/4 cup granulated sugar For rolling cookies

Equipment

  • Mixing bowl
  • Saucepan
  • Baking sheet
  • Parchment paper
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Beat cream cheese, sugar, and vanilla extract until smooth. Scoop into mounds on parchment and freeze for at least 30 minutes.
  2. Dice strawberries, combine with sugar in a saucepan, and simmer for about 45 minutes, stirring occasionally until thickened.
  3. Cream butter and sugar together until light. Mix in egg and vanilla, then gradually blend in flour, baking powder, baking soda, and salt until combined.
  4. Fold cooled strawberry jam into cookie dough gently to retain swirls.
  5. Preheat oven to 350°F (175°C). Scoop dough, place frozen cheesecake mound in the center, encase it with dough, and roll in granulated sugar.
  6. Place cookies on baking sheet and bake for 11-12 minutes until edges are set and center looks soft.
  7. Let cookies rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 120mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 250IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

These cookies can be stored in an airtight container for up to 5 days and frozen for up to 3 months. Thaw at room temperature for 30 minutes before enjoying.

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